3,731 fleur recipes

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

Fudgy from-scratch brownies layered with creme de menthe walnut frosting and drizzled with melted chocolate. Three layers of minty, chocolatey bliss in every bite.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Vegan date nut muffins made with whole wheat flour, wheat germ, molasses, and apple juice instead of eggs. Hearty, naturally sweetened bran muffins with walnuts and lemon zest.

A beef stew full of mushrooms, onions, carrots and hint of sophisticated red wine.

Almond crisps topped with amaretto-glazed slivered almonds in a flower pattern. Buttery press cookies with amaretto in both the dough and the topping for a sophisticated double almond flavor.

Fudgy applesauce brownies made with unsweetened chocolate, butter, and brown sugar. Applesauce keeps every square intensely moist, with walnuts baked into the top.

French blueberry tart with a flaky homemade pate brisee and a filling of cooked and fresh blueberries. A classic summer tart served with whipped cream or creme fraiche.

Mocha brownies with cocoa and instant coffee topped with a boiled coffee icing and marbled melted chocolate drizzle. Fudgy, shiny, and intensely caffeinated.

Fudgy Greenwich Village brownies with melted unsweetened chocolate, brown sugar, corn syrup, and loaded with pecans. Rich, dense, and chewy with a crackly pecan-studded top.

Orange biscotti with fresh orange zest, rum, and olive oil, rolled thin, cut into scalloped strips, and baked twice with a butter-sugar glaze. Crispy Italian cookies for dipping in coffee or dessert wine.

Pan-fried softshell crabs in butter with a white wine cream sauce finished with Dijon mustard and fresh chives. Golden, crispy shells give way to sweet crab meat under a tangy, herb-laced pan sauce.

Fresh raspberries nestled in a toasted walnut crust and covered with silky white chocolate ganache. This elegant make-ahead tart chills overnight and serves beautifully for any special occasion.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

Boiled pierogi topped with caramelized onions and red peppers in a sweet-tangy vinegar glaze. A quick, comforting Eastern European weeknight dinner ready in 30 minutes.

Potato devil's food cake uses mashed potatoes for an incredibly moist crumb. With unsweetened chocolate squares and chopped nuts, this vintage layer cake stays tender for days.